5 from 21 votes
Cheesy Ham and Hashbrown Casserole
This Cheesy Ham and Hashbrown Casserole blends diced ham and shredded hashbrowns in a creamy mixture of cream of chicken soup, cream cheese, and cheddar. The baking process melts the cheese over the top to form a golden crust, while the interior stays tender and flavorful. It's a hearty dish suitable for meals with minimal prep.
Prep Time
5 mins
Cook Time
40 mins
Servings:
6
Calories:
314 kcal
Course:
Side Dish, Brunch
Cuisine:
American
Ingredients
- 10.5 ounces cream of chicken condensed soup (1 can)
- ½ cup cream cheese softened to room temperature (do not use lite, fat free, whipped, or 'spreadable' cream cheese)
- ½ cup milk whole or 2% recommended
- 1 ½ cups cheddar cheese mozzarella, Jack, pepper Jack may be substituted, shredded, divided
- 3 cups hash browns I use frozen that I thaw, refrigerated are also fine, see FAQs for more info
- 1 cup ham diced (leftover ham of almost any kind works, or use a piece of ham from your grocery store's deli case, and cube it; don't use thin-sliced ham like cold cuts, cooked
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper freshly ground, to taste
- parsley fresh parsley or thinly sliced green onions, optional for garnishing
- green onion fresh parsley or thinly sliced green onions, optional for garnishing
Instructions
- Preheat oven to 375F, spray your baking dish with cooking spray; set aside.
- To a large mixing bowl, add the condensed soup, cream cheese, milk, half the cheese, and whisk to combine. Tip - It's important that the cream cheese be very well softened to room temp or this step is unnecessarily challenging.
- Add the hash browns, ham, salt, pepper, and stir to combine.
- Turn mixture out into prepared baking dish, smoothing the top lightly with a spatula.
- Evenly sprinkle the remaining half the cheese over the top, cover tightly with foil, and bake for about 30 minutes. Tip - If you're making this in advance, cover and refrigerate it for up to 24 hours before baking. Before baking, allow the casserole dish to sit on your counter for 30-60 minutes, or until it's not chilled. Baking with a cold casserole dish may cause uneven baking, or may unnecessarily add time to the baking process.
- Remove the foil and allow the casserole to bake, uncovered for about 10 minutes, or until the top is lightly golden browned.
- Optionally garnish with parsley or green onions and serve immediately. Anything with melted cheese is always better served hot and freshly made.
Cup of Yum
Notes
- Leftovers keep well for up to 5 days refrigerated or up to 3 months frozen in airtight containers.
- Reheat gently in a microwave or oven to preserve the casserole's moisture and texture.
- If making ahead, cover and refrigerate the assembled casserole for up to 24 hours before baking.
- Allow refrigerated casserole to sit at room temperature for 30-60 minutes before baking to ensure even cooking.
Nutrition Information
Serving
1serving
Calories
314kcal
(16%)
Carbohydrates
25g
(8%)
Protein
13g
(26%)
Fat
19g
(29%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
5g
(25%)
Cholesterol
58mg
(19%)
Sodium
779mg
(32%)
Potassium
446mg
(9%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
566IU
(11%)
Vitamin C
13mg
(14%)
Calcium
195mg
(20%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 314
% Daily Value*
| Serving | 1serving | |
| Calories | 314kcal | 16% |
| Carbohydrates | 25g | 8% |
| Protein | 13g | 26% |
| Fat | 19g | 29% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 58mg | 19% |
| Sodium | 779mg | 32% |
| Potassium | 446mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 566IU | 11% |
| Vitamin C | 13mg | 14% |
| Calcium | 195mg | 20% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.